Tuscan Vegetable Ragout

Ingredients

  • 2 teaspoons  olive oil
  • 3   cloves garlic, minced
  • 2   zucchini, halved lengthwise and cut into 1/2-inch slices
  • 1 8-ounce  can diced tomatoes, undrained
  • 2 15.5-ounces  cans cannellini beans, drained and rinsed
  • 1 15-ounce  can artichoke hearts, quartered
  • 2 tablespoons  coarsely chopped Kalamata olives
  • 1 tablespoon  capers, coarsely chopped
  • 1/4 cup  chopped fresh parsley or basil
  •   Salt and freshly ground black pepper to taste

Description

For A Heartier Dish, Add Diced And Browned Tofu Or Serve With Gluten-free Pasta.

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